International students

Why study Food Science?

Food science is a highly interdisciplinary science incorporating many different fields including microbiology, chemical engineering, and biochemistry. It deals with issues such as food safety, product development, the industrial processes used to manufacture food, food preservation, food technology, packaging, molecular gastronomy and sensory analysis. As one of the life sciences it is quite distinct from the field of nutrition.

As a food scientist you will examine all of the technical aspects of foods from 'field to fork' including the development of new foods, designing the processes to produce these foods, choosing the packaging materials for optimal storage and transport, conduct shelf-life studies and sensory evaluation of products with consumer panels as well as the microbiological and chemical testing of products for consumer safety.

What you can study

You will learn the processes involved in developing, producing and evaluating new foods; examine the causes and prevention of foodborne illnesses; acquire the methodologies for microbiological and chemical testing of food; discover the causes and prevention of quality degradation; study the physics and physical chemistry of food and apply your knowledge to industry based problems.